Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

(2015) J. Bautista-Gallego et al.   FOOD MICROBIOLOGY

Salt Reduction in Vegetable Fermentation: Reality or Desire?

(2013) J. Bautista-Gallego et al.   JOURNAL OF FOOD SCIENCE

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

(2012) F. V. Romeo et al.   GRASAS Y ACEITES

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

(2012) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mineral Content and Sensory Characteristics of Gordal Green Table Olives Fermented in Chloride Salt Mixtures

(2012) José María Moreno-Baquero et al.   JOURNAL OF FOOD SCIENCE

Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives

(2011) Ricardo Malheiro et al.   Food and Bioprocess Technology

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

(2011) E.Z. Panagou et al.   FOOD MICROBIOLOGY

Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

(2010) Ricardo Malheiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

(2010) Barbara Lanza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes

(2010) Mohamed Bouaziz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Temporal metabolomic analysis ofo-glucoside phenolic compounds and their aglycone forms in olive tree and derived materials

(2009) Rafael Japón Luján et al.   PHYTOCHEMICAL ANALYSIS

Debittering of Olives by Polyphenol Oxidation

(2008) Aranzazu García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS

(2008) HOMAN MIRALIAKBARI et al.   JOURNAL OF FOOD LIPIDS

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY